Persian cucumbers are especially refreshing during the summer months and edamame adds plant-based protein and fiber to help make this salad more satisfying.
This Asian-Inspired Cucumber Edamame Salad is light, flavorful and perfect for a quick lunch, picnic or healthy side dish. An optional touch of wasabi adds a little kick for those who enjoy some heat.
Asian-Inspired Cucumber Edamame Salad
Ingredients
- 4 Persian cucumbers, thinly sliced
- 1½ cups shelled edamame, cooked and cooled
- 3 green onions, thinly sliced
- 1 tablespoon rice vinegar
- 1 tablespoon low-sodium tamari or soy sauce
- 1 teaspoon maple syrup or date syrup (optional)
- 1 teaspoon freshly grated ginger
- 1 teaspoon lime juice
- ½ teaspoon wasabi powder (optional or to taste)
- 1 tablespoon water, if needed to thin the dressing
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
- Place the cucumbers, edamame and green onions in a large bowl.
- In a small bowl, whisk together the rice vinegar, tamari, maple syrup (if using), ginger, lime juice and wasabi powder (if using). Add a little water if needed.
- Pour the dressing over the vegetables and toss gently to combine.
- Refrigerate for 15–20 minutes to allow the flavors to blend.
- Garnish with sesame seeds, if desired and serve chilled.
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